Easy Instant Pot Keto + Whole30 Chili Recipe

Watch Chili Recipe Demo Video

Ingredient Notes

• avocado oil or olive oil
• veggies: Give me all the veggies! I used a mix of yellow onions, zucchini, yellow squash, red bell pepper, and ribs of celery. Feel free to add additional veggies as you desire. 
• garlic cloves: Fresh garlic is best for the punchiest flavor. Garlic powder will work in a pinch. Use the ration of ¼ teaspoon garlic powder for every clove of garlic. 
• kosher salt and black pepper
• lean ground beef: I get my 100% grass-fed ground beef from ButcherBox, which I highly recommend! You could substitute ground turkey or the ground meat of your choice.
• diced fire-roasted tomatoes: Adds a hint of mild spice and a smoky flavor. 
• tomato sauce
• diced green chiles: I used mild green chiles from a can. You can use hotter if you want more spice. 
• seasonings: this chili features a blend of chili powder, ground cumin, dried, oregano, and smoked paprika. Feel free to add a little cayenne pepper if you want an extra kick. 
• chicken stock: Feel free to substitute vegetable broth or beef broth instead of chicken broth. You can also use bone broth. 

Recipe Tips

• For toppings, I like serving mine topped with sliced avocado and some chopped cilantro or green onions. If you’re not Whole30, you can top it with sour cream. 
• Just like a classic chili recipe, there are so many variations and substitutions that can be made. If you found this recipe but don’t follow either diet, feel free to add a can of drained kidney beans. If you’re not keto and want to add some extra heartiness, feel free to add diced sweet potatoes or regular potatoes. 
• For keto, serve this chili alongside these Keto Biscuits or this Tastes Lovely Keto House Salad. 

Meal Prep + Freezing Tips

The best part of this Whole30 chili is that makes enough for 8 servings! So my family of 4 will have leftovers that  I can use for meal prep lunches, or freeze for future dinners.

• Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes. Or reheat on the stove in a pot for 5-10 minutes until warm.
• Freezing Instructions: Freeze in an airtight container for at least 6 months. Thaw in the fridge overnight. Reheat either in the microwave until warm, about 3-5 minutes. Or reheat on the stove in a pot for 5-10 minutes until warm.

Alternative Cooking Methods

If you don’t want to make this as an instant pot recipe, I have a couple of alternative options for you. You can make this in your slow cooker (crock pot) or on the stove with a large pot or Dutch oven. 

• Slow Cooker Instructions: Soften vegetables in a large pot on the stove, then add the meat to begin to brown it. Add to your slow cooker, along with canned tomatoes, tomato sauce, diced green chiles, spices + chicken stock. Cook on low for 4 hours, or high for 2 hours.
• Stovetop Instructions: Soften vegetables in a large pot on the stove top over medium heat, then add the meat to begin to brown it. Followed by the diced tomatoes, tomato sauce, diced green chiles, spices, and chicken stock. Simmer over low heat for 1-2 hours until thickened.